Borrello Ricotta | Bunbury Farmers Market

Caramelised Grape Tomatoes with Fresh Basil Infused Ricotta

Ingredients:
2 Punnets of Grape Tomatoes
Splash of Olive Oil
1 ½ Cups Borrello Italian Style Ricotta
Handful Fresh Basil leaves Torn
Fresh Warm Toast
Salt and Pepper to taste

Method:
Pre heat oven to 180 degrees. While your oven is heating up drain Borrello Ricotta in a strainer to remove excess fluid. In an oven safe dish place Grape Tomatoes Olive Oil with Salt and Pepper and pop in the oven to cook for 15-20 minutes. When Ricotta is drained stir though Basil and place on warm toast with caramelised tomatoes and enjoy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Stuffed Zucchini with Ricotta

Ingredients:
4 medium zucchinis, halved lengthways

Stuffing:
½ small onion, finely chopped
2 cloves garlic, finely chopped
4 roma tomatoes, chopped
1kg Borrello Ricotta Italian Style
2 tablespoons chopped parsley
½ cup chopped basil
1 cup fresh breadcrumbs
1 egg lightly beaten
¼ cup parmesan cheese
Salt & pepper, to season

Method:
Preheat the oven to 180°. Using a small spoon, scoop out the flesh of the zucchinis leaving approx 5mm of thickness in the shell then chop the remaining flesh. Mix the zucchini flesh with all of the stuffing ingredients and use this to stuff the zucchini shells making them slightly rounded at the top. Place stuffed zucchinis in an oiled baking tray and cook in the preheated oven for approx 20-25 minutes or until cooked through & brown on top. Delicious as an accompaniment to simple meat dishes or served by itself with a salad.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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